Ingredients:
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups whole milk
1 teaspoon kosher salt
1/2 teaspoon ground pepper, less if you prefer less spice
1 -2 tablespoon of chopped fresh herbs, such as chives (optional) or 1 -2 tablespoon parsley (optional)
2 (6 ounce) cans tuna, drained ( I prefer albacore solid packed in water)
1 1/2 cups frozen peas
8 ounces wide egg noodles, cooked
Directions:
Cook the egg noodles.
During the last few minutes add the frozen peas to the simmering noodles; then drain.
Meanwhile, melt the butter in a medium saucepan over medium heat.
Whisk in the flour, and continue whisking for about 2 minutes or until the flour butter mixture starts to turn a beige color (a very light colored roux).
Continue whisking and slowly add 1 of the cups of milk, incorporating the liquid as you whisk; then add the remaining 1 cup of milk.
Let it come to a gentle boil, stirring regularly to keep from burning on the bottom of the pan as it thickens.
When it’s thick enough to coat a spoon and leave a strip behind where you ran your finger through the coating on the spoon, it’s ready to add the drained tuna.
Break up the solid tuna chunks with a fork and mix throughout the sauce.
Add the salt, pepper, and any seasonings or herbs.
Pour the tuna sauce over the noodles and peas, and serve.
Servings: 4
Time preparation: 10 min.
Time total: 20 min.